Gluten Free Focaccia Made with Sourdough or Yeast

On the very first day of the gluten free getaway, a guest mentioned to Carla how excited she was to learn how to make focaccia. Carla hadn’t prepared a focaccia recipe for the week, but she also could not let her guest down. She developed this recipe just in time for the bread class and it turned out fabulous. The nice thing about a gluten free flour like ours, you have control over whether or not you need to add starch. With this focaccia, a bit of arrowroot starch adds a bit of chewiness. You can make this recipe with either active dry yeast or sourdough. Hope you love it!

In a large bowl, whisk together the levain, egg whites, water, and 3 tablespoons of olive oil.

Add the flour and arrowroot to the liquid mixture. Sprinkle the fine sea salt and psyllium on top. Mix the dough together with a spatula to form a very soft, smooth dough. Work the dough by squeezing it through your hands for about 1 minute.

Cover the bowl with plastic wrap and let it rise for 2 hours.

Generously grease a 13 x 18-inch rimmed sheet pan.

Add the remaining tablespoon of oil to a small bowl.

Using a bowl scraper, transfer the dough to the center of the prepared pan. (The dough will be very wet and soft.) Dip your fingers in the oil and press and form the dough into an 11 x 13-inch rectangle.

Using your fingers, make even rows of indentations in the dough. Pour remaining oil and about one more tablespoon over the top of the focaccia. Lightly sprinkle with coarse salt and top with rosemary leaves.

Cover the focaccia with plastic wrap. Let the dough rise for 2 hours.

Preheat the oven to 425°F.

Bake the focaccia for 25 to 28 minutes until the edges are golden brown and crispy.

Transfer the focaccia to a wire rack and let it cool for 15 minutes before slicing.

Best served warm, within a few hours out of the oven. Store at room temperature, reheat in the oven for 5 to 10 minutes before serving.

In a large bowl, whisk together the water and yeast and let stand for 2 minutes.

Whisk in the egg whites and 3 tablespoons of olive oil.

Add the flour and arrowroot to the liquid mixture. Sprinkle the fine sea salt and psyllium on top. Mix the dough together with a spatula to form a very soft, smooth dough. Work the dough by squeezing it through your hands for about 1 minute.

Cover the bowl with plastic wrap and let it rise for 1 hour.

Generously grease a 13 x 18-inch rimmed sheet pan.

Add the remaining tablespoon of oil to a small bowl.

Using a bowl scraper, transfer the dough to the center of the prepared pan. (The dough will be very wet and soft.) Dip your fingers in the oil and press and form the dough into an 11 x 13-inch rectangle.

Using your fingers, make even rows of indentations in the dough. Pour remaining oil and about one more tablespoon over the top of the focaccia. Lightly sprinkle with coarse salt and top with rosemary leaves.

Cover the focaccia with plastic wrap. Let the dough rise for 45 minutes.

Preheat the oven to 425°F.

Bake the focaccia for 25 to 28 minutes until the edges are golden brown and crispy.

Transfer the focaccia to a wire rack and let it cool for 15 minutes before slicing.

Best served warm, within a few hours out of the oven. Store at room temperature, reheat in the oven for 5 to 10 minutes before serving.